Kosher salt, or "kassa", as it's known in English, is a common salt in many American kitchens. But did you know that kosher salt can be used on just about everything? From crackers to pizza, kosher salt goes great on just about everything. And there's no better way to know just how versatile it is than experimenting with kosher salt on your own. Even if you're not committed to keeping kosher, experimenting with different flavours and textures will help broaden your culinary horizons.
Cooking is one of the most basic uses for kosher salt. What most often called kosher salt is in fact coarse kosher salt, also known as sea salt because it's used primarily in kosher cooking. For years, it was common practice to leave the salt exposed on meat during the curing process. For some strange reason, some companies decided to drop the ring on the way, and eventually, the change became the norm. But the great thing about kosher salt isn't just its versatility: it also has a wide array of fascinating uses. Here are just some of them.
If you've ever had the misfortune of serving sushi at a restaurant or catering company, then you already know that kosher salt is an indispensable part of the seaweed preparation. The salt helps to draw out the flavour from the vegetables and meats, while also adding an interesting texture. Many chefs use kosher salt as a key ingredient in preparing a number of dishes, from rice to caviar. Not only is it used on the actual food, but sea salt or kosher salt sprinkled onto a wide range of seafood recipes can give an extra touch of freshness and natural flavour.
There's no getting around the fact that seafoods have to go through a more lengthy processing process than food cooked in a kitchen. That means the lack of flavour from the initial step is sometimes more apparent than on other kinds of food. But there's a big drawback to eating kosher sea salt. The salt diminishes the concentration of flavour in the seafood. Instead of acquiring a rich, intense flavour, the dish ends up tasting more like a salty soup.
While this doesn't happen with regular table salt, it does happen with kosher salt. While it's true that the flavours of these salts can be lost in the mixture, it's not impossible to come up with a good-quality salt that maintains its structure and integrity even when it's used in foods that don't really need an intense level of seasoning. That's why experts advise choosing the best kosher salt for your own culinary needs.
Because kosher sea salt is used in a lot of cooking, it has to maintain its distinctive properties and retain its natural flavour for a long time. It's no wonder that a lot of kosher chefs choose to use this type of salt for their recipes instead of using table salt, which loses most of its flavour after just a few months of use. As a result, they can be used as ingredients in traditional Jewish meals for many years to come.
The key features of kosher sea salt include its density and texture, which are determined by the method of mining for it. Salt minerals are extracted during the process of extracting the salt out of rocks and then dried so that it can become even more dense and absorbent. The higher the concentration of minerals, the better the quality of the salt. As a result, it's essential for kosher cooks to pay attention to the density and texture of kosher salt, as well as what it contains. By knowing what makes each kind of salt's properties unique, kosher cooks can produce dishes that have a richer, more complex flavour.
There are several factors that influence the price of kosher salt. The overall content of trace minerals is the most important factor. The more minerals kosher salt has, the more valuable it becomes because its price will generally be more than other salts with lower trace minerals. However, it's also important to keep in mind that because of the need to get the minerals out of the rock quickly, kosher salt tends to have a higher magnesium content than table salt and so it's best to avoid kosher salt with a high magnesium content unless you have a trace mineral deficiency.